Crescent Bear Claws

I have dying to make this recipe every since I saw it and finally got it done.  It was a fun way to use crescent rolls.  They also were really tasty!! There are quite a few steps but it comes together pretty easy. I doubled the recipe, because I couldn't see going to all the work for only 6 bear claws and the fact that would only be one claw per family member!!

Crescent Bear Claws

adapted from Phillsbury

Filling:

1 egg

2 Tablespoons milk

1 cup plain breadcrumbs

2 Tablespoons white sugar

2 Tablespoons butter, melted

1/4 cup water

2 teaspoons vanilla

Glaze:

1/4 cup white sugar

2 Tablespoons water

2 1/2 teaspoons light corn syrup

Rolls:

1 can (8 oz.) refrigerated crescent dinner rolls or crescent seamless dough sheet

Icing:

1/2 cup powdered sugar

1 teaspoon butter

2 teaspoons milk
1/4 teaspoon vanilla

Heat oven to 375 degrees. Line cookie sheet with wax paper. In a medium bowl ,beat the egg slightly with a wire wisk. Place half of the egg (about 1 1/2 Tablespoon) in a small bowl or cup. Beat in the milk until blended and set aside. To remaining egg stir in the remaining filling ingredients until well blended.

In a small saucepan mix the glaze ingredients. Heat to boiling. Boil for 1 minute. Remove from heat; cool while making rolls.

On a lightly floured surface, unroll dough (if using crescents, pinch seams to seal).

Spoon filling into strip down the center 1/3 of the dough.

Fold 1/3 dough over filling.

Fold filled-topped section over the last 1/3 of dough so seam is on the bottom of folded dough.

With hand, gently flatten 1 inch wide strip of dough along one long side of folded dough.

Cut folded dough into 6 pastries.

Along flattened edge of each pastry, cut 1 inch long cuts about 1/2 inch apart. Spread cuts slightly to form a claw. I tucked the side edges of each claw under to the bottom.

Lightly brush egg-milk issue over each claw. Place on cookie sheet.

Bake 15-18 minutes or unitl golden brown. Remove to cooling rack and cool 5 minutes.

Drizzled cooled glaze over each pastry;

In another small bowl mix icing ingredients until smooth. If icing is too thick, adding a little milk at a time. If too thin add a little more sugar until desired consistency.  Drizzle icing over cooled claws.

YUM!!

*The filling was good.  It was more bread like.  Next time I am going to add fruit filling instead.

Now the winner of a year subscription to Better Homes and Gardens: Haupi! Congratulations!!

~Tiffanee

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